366 menus and 1200 recipes of the Baron Brisse in French and English

Cut up two ox-tails into joints, blanch them for several minutes, drain, and simmer over a slow fire in a stew-pan lined with slices of ham, minced carrots and onions, a bouquet of mixed herbs, coarse black pepper and two heads of cloves ; moisten with a teacupful of stock, reduce to a glaze, add the necessary quantity of stock and a wine-glassful of Madeira; when quite hot, pass through a tammy, clarify the soup with either minced raw beef or whites of egg ; skim off all grease, and pour into a stew-pan, add some pearl barley, strips of carrot and celery, which have been boiled separately, warm over a quick fire, place the pieces of ox-tail in a dish, cover with meat glaze, and hand with the soup. Roast guinea-fowls. Pluck, singe, and truss the guinea-fowls carefully, lard with fine fillets of bacon, roast before a good fire and baste frequently, serve garnished with watercress. Potage à la parisienne. Parisian soup. Matelote d’anguille. Stewed eel. Macaroni aux tomates, Maccaroni and tomatoes, Soles frites. Fried soles. Croquettes de pommes de terre. Potato croquettes. Pommes au riz. Stewed apples and rice. Fried salt cod. Soak and boil a piece of salt cod, break it into small pieces, egg and bread-crumb them, repeat this, and fry until a good colour. Serve, garnished with fried parsley. Stewed roe for fast day. Simmer a small carp cut into pieces, in a saucepan with a little butter and sliced onions—be careful it does not burn— moisten with vegetable gravy for fast day (see 20th of September), add a lump of butter, a bouquet of mixed herbs, a head of garlic, two heads of cloves, salt and pepper, leave on the fire for an hour ; pass the liquor through a tammy, cook the roe in it for a quarter of an hour, after which dish it up; reduce the sauce, thicken it with yolks of egg and cream, flavour with lemon juice, and pour over the roe. Potato croquettes. Boil some yellow potatoes in salt and water; when three quarters done, place them in the oven or in hot cinders until cooked ; pass them through a tammy, and add some yolks of egg and butter to them ; roll into small long-shaped croquettes, egg and bread-crumb them, fry in hot lard or batter and serve sprinkled with salt. Potage au pain. Bread soup. Bœuf bouilli sauce tomates. Boiled beef with tomato sauce. Bouchées de purée de volaille, Small chicken patties. Gigot rôti. Roast leg of mutton. Œufs pochés à la purée de céleri. Poached eggs with purée of celery- Blanc-manger à la vanille. Vanilla blanc-mange. Small chicken patties. This is a very easy side-dish to prepare. Roll out some light paste until about an inch thick, leave for a few minutes ; after which, cut out your patties with a round bevelled tincutter about two and a half inches in diameter ; cut out the patty covers with a smaller cutter, and bake for twenty minutes ; scoop out the centre of the patties, fill them with either a purée of fowl, oysters, lobster, shrimps, or forcemeat ; warm in the oven for a few minutes, and serve very hot. Stewed duck and peas. Prepare the duck the same as stewed duck and olives (see sth of October), add some green peas to the stew about a quarter of an hour before taking off the fire, and serve. Purée of cardoons. Blanch your cardoons, and boil in béchamel sauce; when thoroughly done, skim off all grease, pass through a tammy, and add a little butter and cream to the purée. RE UE TN Potage aux pâtes d'Italie. Clear soup with Italian paste. Coquilles de moules. Scalloped mussels. Haricot de mouton aux navets, Haricot mutton with turnips. Mauviettes rôties. Roast larks. Aïtichauts à la barigoule. Stuffed artichokes à la barigoule. Parfait au café. Bavarian coffee cream.